Wolfie’s Cheesecake
This was printed in the St. Petersburg Times. A web search turns up conflicting information, so the authenticity is questionable.
Ingredients:
| 1 | pound cream cheese |
| 1 | pound creamed cottage cheese |
| 1½ | cups sugar |
| 4 | eggs, beaten lightly |
| 2 | tablespoons lemon juice |
| 3 | tablespoons flour |
| 3 | tablespoons cornstarch |
| ¼ | pound butter, melted |
| 1 | pint sour cream |
Beat cream cheese until fluffy. Press cottage cheese through a sieve into the cream cheese. Beat in sugar, then add eggs, lemon juice, vanilla, flour, and cornstarch. Add the butter and sour cream, and mix well.
Pour into a greased 9‑inch spring-form pan and bake at 350° F for one hour or until the center is just set. Turn off the oven, leaving the cake to rest in the oven for 2 hours. Remove from oven, cool completely, then chill thoroughly before removing from the pan.